At a Glance:

Contact: Tamoura Jones
Tamoura Jones, Department Chair - Culinary,Hotel / Restaurant / Tourism Instructor
Phone: 404-225-4533
Campus: Main
Department: Academic Affairs, Academic Affairs, Business & Public Service Technologies Division
, MBA, Program Chair
Direct: (404) 225-4533



Culinary Nutrition Assistant

Program Overview

Atlanta Technical College offers opportunities to train or upgrade present knowledge or skills. Students enrolled within the Culinary Nutrition Assistant Program will be able to deliver a healthy and quality meal that contributes to the nutritional well-being of potential consumers.

Minimum Program Length: 2 Semesters

Estimated Program Cost: $4,661

Additional Cost:

Professional Chef Uniforms and Professional Knife Kit $1,000

Gainful Employment Disclosure

Entrance Requirements

Admissions Requirements
  • Must be 16 years of age.
  • Official high school or GED transcript is not required to apply, however, you must complete and provide the official high school or GED transcript as a requirement for graduation.  No credential will be awarded until the official transcript is received in the registrar\'s office.
  • Achievement of minimum program admission scores in Reading, English, and Math.
  • Transfer of previous post secondary credits will be determined by the registrar.
Student Performance/Graduation Requirements: Students must maintain a 2.0 grade point average and complete all required courses to graduate.

Blood and Airborne Pathogens: Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens. These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at




Course Overview

Contact Hours
Credit Hours
Curriculum (16 hours)
Occupational Courses (16 hours)
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
This course is an orientation for school nutrition employees that will introduce students to proper sanitation and food handling, equipment safety, first aid, meal pattern requirements, quantity food production, merchandising, communication, and basic nutrition knowledge. The course will help school nutrition employees develop skills that will result in improved nutrition programs and service to customers. Basic nutrition concepts will focus on Iron, Fats, Saturated Fat, and Cholesterol, Protein, Fiber, Sugar, and Sodium, Calories, Calcium, Vitamin A, and Vitamin C.
This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.
Emphasizes human relations and professional development in today\'s rapidly changing world that prepares students for living and working in a complex society. Topics include human relations skills, job acquisition skills and communication, job retention skills, job advancement skills, and professional image skills.